Beurre Blanc - MASTER the essential sauces (Part 4/5)

Welcome to our sauce-making series! In this episode, we're diving into the essentials of crafting five classic sauces that every cook should master. Whether you're an experienced chef or just starting out, these sauces will elevate your culinary skills and impress your guests.

In this video series, you’ll discover:
🍳 The secrets to a smooth and creamy Hollandaise sauce (Sunday 14/7/24)
🍗 Techniques for a silky and savoury Velouté sauce (Monday 15/7/24)
🍲 How to perfect a rich and versatile Béchamel sauce (Tues 16/7/24)
🧈 Step-by-step guide to making a luscious Beurre Blanc (Weds 17/7/24)
🍷 Tips for creating a deep and flavourful Red Wine Jus (Thursday 18/7/24)

These sauces are the foundation of many gourmet dishes and will take your cooking to the next level. Don’t forget to like, comment, and subscribe for more recipes, tips, and culinary inspiration. Tell us which sauce you’re excited to master!

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TikTok: @the_modernchef / @auntielizcooks

Ingredient List:

Hollandaise: Egg yolks, butter, lemon juice, white wine vinegar
Béchamel: Butter, flour, milk, nutmeg
Red Wine Jus: Red wine, beef stock, shallots, garlic, thyme
Velouté: Butter, flour, chicken stock
Beurre Blanc: White wine, butter, shallots, lemon juice

Here are links to the products I used. These are affiliate links, a great way for you to support our channel and cook along!

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[EatCarbs]

Ok.. peanut allergy guy is onto something with the BLT and the chips. 😉😜
Thank you for the video

[Paultunegen]

"Peanut allergy guy" doesn't want to take it nice and steadily slow. 😂😂😂....

Great content.
I love them.

[venkateshkolli]

I am just happy to see the cameraman get spotlight.

[exF-]

Leftover wine? I don't understand.

[johnpaulrees]

Thats a beauty of a sauce. Looking forward to your red wine jus 😋🥰

[philipp]

I think this series deserves a video about Xanthan gum and how to stabilize these sauces. I bet you could clarify some of the butter and infuse it with toasted Sichuan pepper, garlic. Or Ginger, Star Ansise and Fenel. You could use soy sauce, to replace the evaporated water from the butter during clarifing. Or replace some of the white wine vinegar with chinese vinegar.

[VcassCsoto]

“…you open a bottle and you’re not gonna finish it”

I’m sorry I don’t understand is this a euphemism? Lol

[paulwagner]

Aww. I was waiting for Espagnole. That's one I want to learn. And why it's used in making demi, when demi is basically super reduced and concentrated stock. The mysteries of French haute cuisine...

[philipp]

Crazy amount of butter describes most french sauces well ... xD

[robertwennberg]

Now to the million dollar question: Does Aunty Liz condone real tasty(cultured) butter or bland (sweet cream) butter?

[georgetouliatos]

When would you add the citrus if you were using it?

[christophgraf]

Thanks for all those sauces ❤ May I ask you what pan you use? I like this one

[claudioa.dmedina]

Any particular reason not to strain the charlottes and pepper once the reduction is done? Is it a taste thing?

[pjconnect]

Chef Elizabeth Haigh, you seem to be a highly intelligent woman. For me, everything is in the sauce when you have the right ingredients ; you need to find the right sauce for your palette.

[pickletoes]

The metal on metal sound is like nails on a chalkboard. I'd rather work at a gas station than put up that lot

[michaelvitali]

That’s not how to make the classic Beurre Blanc not thick enough needed to be reduced more.

[alexanderalejo]

There are a lot of "tips" you can coat it with....

[fdgone]

can you please change that BUERRE to BEURRE - please? lookks awful